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I don't know how long this Yahoo news article will be available, but I wanted to share it.
It's about a British gardener who has crossed three hot pepper varieties, including Bhut Jolokia, to create the world's hottest pepper. His new variety, Naga Viper, tests at 1,359,000 on the Scoville scale. Wow.
Got a kick out of the comment on weapons experts using this pepper to create a spice bomb to incampacitate ememy soldiers. That's almost as funny as the priest's comment about "Hurry up icecream!" after eating a hab and following it with icecream. Heard that in a Mexican resturant in Wichita called Connies.
i read an article in the paper that the indian government is using the bhut jolokia's peppers as a form of pepper spray.
someone who knows about these peppers told me they are just another 7 pot hybrid and that we will see a whole bunch of them coming out over the next months as more breeders try to uoutdo each other. LOL
I'm sure they have a way to concentrate capsaicin when manufacturing pepper spray - it shouldn't make much difference if one very hot pepper variety is hotter than another. As you say, plant breeders are just trying to outdo each other in creating the world's hottest pepper.
Anything even 1/10th that high on the Scoville scale is too hot for me to eat - which means it needs to be watered down in any dish, which means I'm better off using milder hot peppers in the first place.
Herbie, I like to follow what I call Sam's rule and that is to add a couple of really hot peppers whole to various tomato sauces and salsa. That way it's usually spicy enough for the rest of the family memebers. I have my own private stock of picante sauce in which I grind up the hottest peppers I can grow ... including the seeds. Some where in my files I have a recipe for hot sauce which you had posted some time back Herbie and I'm hoping I can grow some really hot peppers this season in my new hoop house so I can make some up. Last seasons tomato and pepper production was not the greatest and I had to resort to using frozen peppers from the previous year in making up a few jars of picante sauce. Since we use cumin in the recipe I decided to make a batch of chile using the picante sauce as a base and adding more cumin and chili powder. Turned out pretty good. The picante was actually easier to make than my chili sauce too. I got the benefit of hot peppers and onions as well, which my chili sauce didn't have. So point being, when I make chilli for everyone else, I can ditch the whole hot peppers before blending. When I make the 'fire-in-the-hole' chili for myself the hot peppers stay in and I might even throw in a few more frozen ones to kick it up a notch.
when i make my hot sauce i make a bigbatch because my son chris from philly loves it. i also make a few more for some friends. my wife likes the taste of the sauce but not the heat so she just takes a teaspoon and dips one end into the hot oil and drizzles it over whatever she is eating.
i'm planinning on growing some more 7 pots and some other hot peppers this year.
I'm receiving a ton of questions about the Naga Viper Pepper. It reminds me of 2000 when the Ghost Pepper or Bhut Jolokia first hit the news in the International Herald Tribune. I didn't buy into the Ghost Pepper at first because of the contradictory information that was running rampid at that time...including that it was in the Cayenne Family...which we all know would be impossible to produce that amount of heat.
Personally, I believe the Ghost will be knocked off of it's throne in the future...but at this point I'm not convinced it is the the Naga Viper.
Legitimate testing should include several peppers off of several plants spaced out in time as well.
You could have a mutant pepper or plant with incredible heat only to have the offspring disappoint.
Other Super Hot Peppers on our Radar Screen are the Trinidad Scorpion, 7 Pot, Douglah and the Butch T.
p.s. for right now the Ghost Pepper or Bhut Jolokia is the ONLY Pepper to currently be listed in the Guiness Book of Worlds records. I believe it was the Red Savina that was de-throned.
I don't grow many hot peppers, but I suspect each variety has the potential to get to a maximum Scoville (heat) level for that variety - but the actual heat achieved may be much less depending on growing conditions. Is that right?
I grew a garden for many years in Southern California where we had a sandy loam soil, all artificial irrigation because there was no rain from May through October, daytime summer temps that might reach 115, very low humidity, and relatively cool nights. Under those conditions any peppers that had even a little heat, even Anaheims, turned out very, very hot.
Now I've been gardening for almost 20 years in Missouri, where we have a clay and limestone soil, rain all summer, temps that seldom exceed the 90's, high humidity, and summer nights that stay hot. The "heat" in peppers I grow here is much less. Jalapenos here don't turn out as hot as Anaheims did in CA - and out there Jalapenos seemed as hot as Habaneros do here.
That makes me suspect that even the hottest peppers like Naga Viper might be a lot hotter, or less, depending on growing conditions. Hot pepper experts, what's the deal on that?
Many gardeners try to tweak the soil for maximum heat. Actually the soil, climate, fertilizer, amount of Sun...all take the back seat to genetics. Ifg Mama and Papa were Hot...so will little pepper.
But all of the above speak to healthy plants which give you healthy peppers.
Try making yur own Hot Sauce for special, unique gifts. Inexpensive too.